Vegan Chocolate Fudge with Toppings

Vegan chocolate fudge from cashews, almond milk, cocoa and hazelnuts coated with a selection of the most delicious toppings

  • DessertsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 20Serving/Unit


Cashew, 2 cups
soaked for about 5 hours in water
Almond milk, 1/8 cup
or other type to choose from
Date honey, 3/4 cup
or any sweetener to choose from
Coconut oil, 1/2 cup
Ground coconut, 1/2 cup
Cocoa powder, 1/4 cup
preferably raw cocoa (or other coating)
Salt, 1 pinch
Hazelnuts, 1 handful


1. Put the cashews and almond milk in a food processor, and stir until the texture becomes a "paste spread" (for about 5 minutes).
2. Then, add the rest of the ingredients: date honey, coconut oil, ground coconut, cocoa powder and salt, and run again for another 5 minutes.
3. Add the hazelnuts and stir.
4. Pour into praline molds or freeze slightly and when the fudge is stable, roll into circles and then roll in toppings such as cocoa powder, ground almonds, coconut or chopped nuts. You can also transfer to a flat tray and then you can cut into cubes when it is ready.
5. Place in the freezer for at least two hours until set.
6. Now, all that’s left to do is enjoy!
7. Bon appetite (:

Total time: 2-3 hours

Equipment: food processor.

The preparation method also includes grinding. The nutritional value does not include the almond milk and the coatings. Instead of date honey, you can use corn syrup or stevia to taste. Almond milk can be replaced with any other liquid such as water, coconut milk or rice/soy milk.

Nutritional Values Serving/Unit 100 Grams
Calories 195 cal 519 cal
Proteins 3 g 9 g
Carbohydrates 16 g 41 g
Fat 15 g 39 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Tehila Ben Abu Recipe by Tehila Ben Abu
Vegan Chocolate Fudge with Toppings
Delicious and addictive vegan dessert